Halibut Recipes

Garlic Grilled Halibut:

Rinse fish and pat dry
Combine garlic, oil, basil, salt, pepper, lemon juice and parsely
Add fish and marinate for at least 2 hours. Remove from marinade and reserve liquid
Lightly oil broiler pan or grill. Broil for about 5 minutes on each side, or until the fish is cooked
Brush with remaining marinade and heat for another minute
Serve and garnish

Place the halibut in a greased flame-proof dish, pour over the fish stock, bring to the boil and poach for 10 minutes
Transfer the fish to a warmed serving dish, remove the skin and bones and keep it warm. Reserve 2/3 cup of the cooking liquor
Heat the butter and oil and fry the onion until soft, then stir in the orange juice, fish liquor and herbs and season to taste with salt and pepper. Bring to the boil and simmer for 4 minutes
Mix the cornflour with the water, stir it into the sauce and cook, stirring, until the sauce thickens
Remove sauce from the heat and stir in the sour cream, then pour the sauce over the halibut and serve garnished with the orange slices

To prepare the vinaigrette: In a bowl, whisk together the grated ginger, mustard and vinegar. Then add chili, sesame and canola oils, whisking until thickened. Season with salt and pepper; set aside
To prepare the halibut: Spray the top of a broiling pan with cooking spray. Line the pan bottom with aluminum foil
Cut the halibut into 1/2 inch thick slices
Combine the sesame seeds and panko crumbs; dredge the halibut in the mixture and place on the prepared pan
Sprinkle lightly with paprika, salt and pepper
Bake in a preheated, 450°F remaining oil, sprinkle with pepper, and arrange oven for about 6 to 8 minutes, or until cooked through
Transfer the halibut to serving plates and drizzle with the vinaigrette
Serve and garnish

In a large glass or stainless steel bowl beat the oil, garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed
Add the fish and turn until coated and marinate at least 2 hours up to 24 hours
In a small sauce pan make the sauce by combining the tomato purée, garlic, curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer
Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time
Place coated
fish pieces in a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only
Bake the fish undisturbed in a preheated 450°F oven for about 10 minutes
Meanwhile, set the pan of sauce over high heat and bring to a boil
Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish
Bake the fish for about 5 minutes longer
Serve at once directly from the dish and present the remaining sauce in a dish

In a 6 to 8 inch frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes
Add wine, lemon juice, and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm
Rinse fish, pat dry, and cut into 6 equal portions
Rub fish with remaining oil, sprinkle with pepper, and arrange in a single layer in a 12 by 17 inch broiler pan (without rack)
Broil about 3 inches from heat for 3 minutes. Turn fish over; sprinkle with cheese, and broil until opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes longer
Transfer to a platter and pour sauce onto fish
Serve and garnish

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